1] Drain jackfruit in a fi ne mesh strainer; drain well. Transfer to a stainless-steel mixing bowl. Break down large pieces until product resembles pulled pork.
2] Place 2 oz. of grape seed oil in a heated, nonstick sauté pan large enough to hold all jackfruit. Add jackfruit once oil begins to smoke. Toss pan frequently over medium-high heat until seared and caramelized.
3] Add water, taco seasoning, ½ c. of grape seed oil, salt, and pepper to the pan. Bring to a boil. Simmer 15 minutes, or until the mixture has thickened to desired consistency. Stir frequently. Let cool before transferring to a nonreactive storage container. Cover, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.
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